Owner s Manual THE ELECTRIC

Transcription

1 Owner s Manual THE ELECTRIC Southard Drive I Beltsville, MD I I Updated August 2016

2 ERRORS (DESCRIPTIVE, TYPOGRAPHIC OR PICTORIAL) ARE SUBJECT TO CORRECTION. PLEASE CAREFULLY READ THIS MANUAL AND RETAIN IT FOR FUTURE REFERENCE.

3 Manual Contents UL, CSA, ETL & CE FACT SHEET...4 Warnings...5 Lifting and Moving Your Oven...6 Clearances and Requirements...7 Oven Installation and Ventilation...8 Ventilation Diagram...,...9 Guidelines for Oven Use...10 Operation Instructions...11 Controller Console - Default Screen...12 Controller Console - Startup Test...13 Controller Console - Language, Time, and Date Setup...14 Intro to Curing...15 Controller Console - Start Curing Process...16 Controller Console - Confirm Curing...17 Controller Console - Curing: Day Controller Console - Select Mode...19 Controller Console - User Recipe...20 Controller Console - Manual Mode...22 Electrical Specifications...23 Operations, Cleaning, Maintenance...24 Warranty

4 UL, CSA, ETL & CE Fact Sheet Marra Forni products that feature these logos meet rigorous standards for electrical safety and electromagnetic emissions. The acronyms are as follows: UL: Underwriters Laboratories, Inc. CSA: Canadian Standards Association ETL: Formerly ETL Testing Laboratories, now Intertek Testing Services CE: Conformance European Underwriters Laboratories, Inc. is an independent nonprofit organization that tests products for safety and certifies them. UL has developed more than 800 standards for safety, and millions of products and their components are tested to UL s safety standards. If a Marra Forni product is UL listed, you know it has passed UL s stringent tests for electrical safety. UL s web site can be found at The Canadian Standards Association is a nonprofit association serving business, industry, government and consumers in Canada as well as the global marketplace. Along with their other duties, CSA develops standards that enhance public safety. A Nationally Recognized Testing Laboratory (NRTL), CSA also familiarizes themselves with U.S. requirements. According to OSHA regulations, the CSA-US mark qualifies as an alternative to the UL mark. The ETL mark is an alternative to both the CSA and UL marks. Intertek Testing Services, formerly known as ETL, has been conducting electrical performance and reliability tests since Intertek Testing Services acquired ETL in ITS is recognized by OSHA as a Nationally Recognized Testing Laboratory, just like UL, CSA and several other independent organizations. ITS tests products according to nearly 200 safety and performance standards. The ETL listed mark and C-ETL listed mark are accepted throughout the U.S. and Canada when denoting compliance with nationally recognized standards such as ANSI, IEC, UL and CSA. This mark indicates that the product has been tested to and has CFMC met the minimum requirements of a widely recognized (concensus) U.S. product safety standard, that the manufacturing site has been audited, and that the applicant has agreed to a program of periodic factory follow-up inspections to verify continued conformance. If the mark includes a small US or C, it follows product safety standards of the United States and/or Canada, respectively. The European Commission describes the CE mark as a passport that allows manufacturers to circulate industrial products freely within the internal market of the European Union. The CE mark certifies that the products have met E.U. health, safety and environmental requirements that ensure workplace and consumer safety. All manufacturers in the E.U. and abroad must affix the CE mark to those products covered by the New Approach directives in order to market their products in Europe. Once a product receives the CE mark, it can be marketed throughout the E.U. without undergoing further modification. An important document related to CE is the Declaration of Conformity (DOC). It is a statement that a company authority must sign to say that their device meets the requirements of the directive. The DOC must include a list of any standards used to justify the claim of compliance with the directive. If a Marra Forni product is stamped CE, the product does not emit excessive radiation (microwave or RF), and is not overly sensitive to picking up radiation. In summary, the certification marks on our products are your assurance that the product meets rigorous standards for electrical safety and electromagnetic emissions. It poses no shock hazard (except as noted on the product or manual), and it will not cause EM interference with other devices beyond a certain distance.

5 Thank You for Purchasing a Marra Forni Oven Our E-Model ovens are available in different standard sizes. Ovens are available outside of these dimensions (by custom order) to suit your restaurant s needs. This oven has been extensively tested and approved by the ETL, ETL-Sanitation and CE. The information contained in this manual is important for the proper installation, use, maintenance, and repair of this oven. Follow these procedures and instructions to help ensure satisfactory baking results and years of trouble-free service. WARNINGS Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or death. Read the installation, operating and maintenance instructions thoroughly before installing or servicing this equipment. A major cause of oven related fires is failure to maintain required clearances (air spaces) to combustible materials. It is of utmost importance that this oven be installed only in accordance with these instructions. If materials inside the oven ignite or if smoke is observed, you can reduce fire risk by: 1. Turn off the oven. 2. Disconnect the power cord or shut off power at the fuse/circuit breaker panel. 3. Carefully attend the oven if paper, plastic, or other combustible materials are placed inside the oven to facilitate cooking. DO NOT leave items in the cook cavity when the oven is not in use. DO NOT cook items wrapped in cling wrap or plastic film. DO NOT overcook food. Never use this appliance as a space heater to heat or warm the room. Do not store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance. Also, always keep the area under and around this appliance free and clear of any and all combustible materials. PREVENTING OVEN DAMAGE When servicing this appliance, do not tear insulation to get to components. Rather, find the edge of the insulation and remove the tape that holds it in place. Clean the oven daily. DO NOT clean with a water jet. DO NOT allow cleaning solution or water to remain in the cook cavity. GROUNDING INSTRUCTIONS WARNING: Improper grounding increases the risk of electric shock. This appliance must be grounded. The cord is equipped with a grounding wire and plug, which in the event of an electrical short circuit, reduce the risk of electric shock by providing an escape wire for the electric current. The wire must be plugged into an outlet that is properly installed and grounded. Consult a qualified electrician or serviceman to determine whether or not the appliance is properly grounded. DO NOT use an extension cord. If the power supply cord is too short, request a qualified electrician or serviceman to install an outlet near the appliance. POWER CORD REPLACEMENT To avoid potential hazards, only the manufacturer, its service agent, or a similarly-qualified person should replace a damaged power cord. Please keep this manual for future reference for operating your oven. If you are in need of maintenance and/or repairs, please contact us directly at CFMC 5

6 Lifting and Moving Your Oven IMPORTANT: Only trained professionals using the proper machinery and handling equipment should lift and move the oven. Damage to the appliance, voiding of warranty, and personal injury may occur due to improper handling. Forklift ovens from sides. For Model 90, pick up from center crossbars. Proper Lifting for Model 90 Proper Lifting for Models 110, 140, 150 A. Using a Forklift Before attempting to lift or move the oven, ensure that the forklift capacity can accommodate the weight of the oven, and that the forks are long enough to securely lift the oven with BOTH horizontal steel tubes, ensuring that no contact with the oven shell is made. The oven should be approached from either the front or the back to ensure even weight distribution. BE SURE TO KEEP FORKLIFT STRAIGHT. Guide forks through the inside of the steel support legs and carefully position underneath the horizontal steel tube members. Proceed to lift and move oven slowly. See picture. B. Using a Pallet Jack Ensure that the pallet jack capacity DOES accommodate the oven s weight, and that the jack is long enough to securely lift the oven with BOTH horizontal bottom steel tubes. The oven should be approached from either the front or back to ensure an even weight distribution. Guide the pallet jack through the inside of the bottom of the steel support legs and carefully position underneath previously mentioned horizontal steel tubes. Proceed to lift slowly and move oven as needed. Use 21 wide pallet jack for the Model 90. For all other models use regular pallet jacks that meet the necessary capacity. See picture.

7 Important Information/Clearances and Requirements Clearances combustible/non-combustible construction: Combustibles: Sides: 2 Back: 2 Non-Combustibles: Sides: 0 Back: 0 Note: On the bottom half of the oven there must be a minimum opening of 24 x 24 to allow air to enter the burner housing for proper combustion. If this opening is not sized to accommodate proper combustion, it may cause damage to the burner system. Installation of a sealed enclosure around the oven shell may also cause starving of the burner system. The use of return air or other ventilation systems within a sealed enclosure surrounding the oven can also disturb operations. For more information, please call Never obstruct the flow of combustion and ventilation air to the oven. Venting Requirements: USA/Europe The oven is vented through an 8 round duct collar. The Neapolitan wood, gas, and combination gaswood ovens can be installed with a listed exhaust hood system or with a chimney/grease duct vented outside without an exhaust hood, but must be installed with a power exhausted vent. Cubic Feet per Minute: 130CFM Static Pressure: W.C Electrical Specifications North America 3 Phase 208/240 VAC 50/60 Hz 50 amp current draw Max Input: 18.1 kw 4-wire supply 60-amp max circuit breaker protection Europe/Asia ( VAC) 3 Phase VAC 50/60 Hz 50 amp current draw Max Input: 18.1 kw 4-wire supply 60-amp max circuit breaker protection Europe/Asia ( VAC) 3 Phase VAC 50/60 Hz 28 amp current draw Max Input: 18.1 kw 5-wire supply 35-amp max circuit breaker protection Note: This appliance must be electrically grounded in accor-dance with local codes or in the absence of local codes, with the national electrical code ansi/nfpa 70, or with the Canadian electrical code csa c22.1 or European CE ICE as applicable. 7

8 Oven Installation OVENS MUST ONLY BE INSTALLED ON SITE BY AUTHORIZED PROFESSIONALS. 1. Select location for oven to be installed, marking an outline on the floor to ensure that you have adequate space. Floor space must extend to longest points of oven (circumference). WARNING: INSULATION & OTHER MATERIALS MUST BE KEPT OUT OF THE CLEARANCE SPACES SURROUNDING THE OVEN. 2. Ensure that there is plenty of clearance between the ceiling and your oven. A basic installation with direct venting requires a minimum height of 83 inches. All combustible sidewalls projecting beyond the front of the oven opening must be be given a clearance of 30 from the side of the oven door opening, and 36 from the front of the oven door, as shown. 3. OPTIONAL: After completing steps 1-3, oven is recomended to be anchored. Drill holes have been provided at the feet of the oven stand for anchor bolts. Refer to local codes and jurisdiction. Ventilation A UL-listed grease or building heating appliance chimney installation (referred to as direct venting), and Type I exhaust hood installed per NFPA 96 and UMC standards for Ventilation Control and Fire Protection of Commercial Cooking Operations are the only two methods of venting permitted for commercial Marra ovens. Of the two options, direct venting is more common, although an exhaust hood is required in some areas (consult local ordinances). Venting must comply with ETL regulations. For gas ovens, always ensure that there are no obstructions to the flow of combustion and ventilation, including the cylinder enclosures. Please refer to your exhaust hood manufacturer s guidelines for inspection, maintenance and sanitation procedures. A UL Listed Grease Duct/Building Chimney Heating Appliance can be connected to the chimney opening of the oven. A minimum 500 C.F.M.-listed power ventilator for restaurant exhaust appliances is required. A minimum temperature rating of 300 F is required for the power ventilator. *Refer to Marra Forni instructions for specific Direct Venting installation requirements. A field-built duct, constructed and installed to NFPA 96 or International Mechanical Code grease duct specifications, may also be used. Volume: CFM

9 Examples: The diagram depicts the installation required for a direct venting application that complies with ETL guidelines. Be sure to contact your local authorities to explore local jurisdiction regarding fire rated duct shafts. Note: The chimney must be installed in accordance with the manufacturer s grease duct installation instructions. To maintain the ETL listing of the oven, the system must be a UL listed fire-wrapped grease duct in either stainless steel, black iron, or a listed building heating appliance duct. *Type I Exhaust hood standards for ventilation control and fire protection of commercial cooking operations are as follows: Steel baffle (NOT MESH) grease filters must be used and placed at the rear of the hood. The following specifications must also be met: There must be at least 10 between the front of the oven face and the front of the hood. According to UMC there must be 42 between the oven heart and the face of the filter. The side of the hood must extend a minimum of 6 to either side of the oven door opening. 9

10 Guidelines for Oven Use 1. READ INSTRUCTIONS CAREFULLY. Improper use of this oven may result in fire and/or personal injury. All operators and supervising personnel MUST READ AND THOROUGHLY UNDERSTAND THESE INSTRUCTIONS. This oven is to be operated by trained and qualified personnel only and never left unattended. This oven is a heatproducing appliance and may cause severe burns if the inside is touched. 2. This unit is designed to be used as an electric oven. Only pizza and/or bread products should directly touch the hearth. Please refer to the manufacturer s operation guidelines for instructions on cooking other foods. 3. Non-dough based foods must be placed on appropriate cookware before being set in the oven.. 4. Keep a fire extinguisher close to the oven at all times. Ensure that all personnel and supervisors are aware of its location and use, as well as what to do in case of a fire emergency. DO NOT use liquid fuels to begin a fire, DO NOT use liquids to extinguish a fire. 5. DO NOT USE PRODUCTS NOT SPECIFIED FOR USE WITH THIS OVEN. 6. NEVER BURN OTHER FUELS IN THE OVEN SUCH AS LIQUIDS, CHARCOALS, WOOD OR GARBAGE. 7. If installed WITH an exhaust hood, provisions must be made to supply sufficient combustion air into the oven during use. Combustion air must be supplied in accordance with local codes and the Uniform Mechanical Code, as well as NFPA 96. The exhaust hood and makeup air blowers must be on at all times when firing. If the exhaust hood power ventilator fails, close the oven door to extinguish the fire and prevent temperature buildup in the hood duct, which can activate the emergency suppression system. Exhaust hoods must extend a minimum of 12 from the opening of the oven. NEVER close the oven door fully unless there is an emergency. 8. Use only non-combustible hearth tools and cooking implements inside the oven (we offer an entire line of Marra Forni pizza making tools).

11 Operation Instructions Operation area might be a brightly lit, well ventilated area. If light and ventilation are not substantial, provide for additional appliances.!!! WARNING DO NOT OPERATE IF BARE WIRES ARE EXPOSED.!!! WARNING HOT WHILE IN OPERATION. KEEP CHILDREN, PETS, CLOTHING AND FURNITURE AWAY. CONTACT MAY CAUSE SKIN BURNS. BEWARE OF VERY HIGH TEMPERATURES IN THE OVEN. USE LONG OVEN GLOVES AND MITTS TO HANDLE POTS AND TOOLS. DO NOT PUT UNPROTECTED HANDS OR ARMS INSIDE WHILE OVEN IS LIT. USE ONLY SHOVELS TO MOVE FOOD INSIDE COOKING SPACE. Only pizza and bread products may be cooked directly on the oven s cooking plate. Other kinds of food may be cooked in pans or other suitable containers to prevent spillage onto the oven deck. Rotator Series Control Box-Controls oven functions. 11

12 Controller Console - Default Screen E Series ON/OFF Button - Turns oven on and off. Touch Screen ON/OFF Light

13 Controller Console - Startup Test Rotator Series Start-up Screen 13

14 Controller Console - Language, Time, and Date Setup English Button-Sets language to English. Spanish Button-Sets language to Spanish. Italian Button-Sets language to Italian. French Button-Sets language to French. German Button-Sets language to German. Time/Date Button-Sets Time and Date.

15 Intro to Curing Curing is necessary to ensure that your oven is free of moisture. The interior of the oven will appear dry upon arrival, but there is still a small amount of moisture in the bricks and mortar. If you neglect to cure your oven, the oven will become damaged during use. If you do not have your oven delivered pre-cured, you MUST follow these steps. The curing process takes a total of 5 days to complete. IMPORTANT: NEVER burn liquid fuel, or any treated, coated, or laminated woods. Electric Oven Curing Day 1: Run at 300 F for 3 hours. Day 2: Repeat process at 400 F. Day 3: Repeat process at 500 F. Day 4: Repeat process at 600 F. Day 5: Repeat process at 700 F. The diagram below illustrates gas oven curing. DO NOT speed up curing Process. Follow exact instructions above. 15

16 Controller Console - Start Curing Process Start Curing Process Button - Press Start Curing Process to commence the 5-day curing process. Curing is necessary to ensure that your oven is free of moisture. The interior of the oven will appear dry upon arrival, but there is still a small amount of moisture in the bricks and mortar. If you neglect to cure your oven, the oven will become damaged during use. If you do not have your oven delivered pre-cured, you MUST follow these steps. The curing process takes a total of 5 days to complete.

17 Controller Console - Confirm Curing No Button-Aborts curing process Yes Button-Confirms and initiates curing process. 17

18 Controller Console - Curing:Day 1-5 Day 1 thru 5-Curing screen. The oven will automatically and set temperature for five day curing process. Small cracks appear during curing. These are to be expected and does not affect oven performance and durability. Please note that the amount of oil may drop, there is no need to adjust the oil, a decreased quantity is normal. DO NOT oil motor parts: All parts are auto-greased. Clean the oven range to keep the area clean and avoid a slippery floor. Some water may appear to be dripping from the oven, accompanied by an unpleasant odor. This will cease at the completion of curing. Clean the oven range to keep the area clean and avoid a slippery floor. The area must be properly aired and ventilated.

19 Controller Console - Select Mode Manual Mode Button- Directs user to manual mode. Settings Button-Directs user to update language, time, and date. User Recipe Button-Directs user to page where the user customizes recipes. 19

20 Controller Console - User Recipe Blank Recipe Button-Recipe to be created. Customized Recipe complete. Once recipe is created, recipe will automatically be added to your recipe menu. User has the capability of creating sixteen customized recipes.

21 Controller Console - User Recipe Load Page Button-Loads new recipe to user recipe menu. Set Temperature Button-Allows user to set temperature for new recipe. Recipe Name Button-Creates customized recipe name. 21

22 Controller Console - Manual Mode Temperature Button-Increases and decreases oven temperature. ON/OFF-Button for heat source. Back Button-Prompts user to previous screen. Auto ON/OFF Button-Automatically turns oven on or off. Reverse/Forward and RPM Button-Reverse/Forward button changes direction of deck rotation. RPM button increases or deacreases deck speed.

23 Electrical Specifications Model Number Connected Load (kw Rating) AC 3 Volts AC 3 Volts AC 3 Volts Power Supply Connection Location Voltage Rating Actual Weight Crate Weight EL Amps Max 48 Amps Max 50.5 Amps Max Rear 240V/220V/208V, 60Hz 3,400 LBS 3,800 LBS 23

24 Daily Oven Operations Oven Startup The door is used for nighttime heat retention. Keep the door in place in place when pre-heat. Turn the ON/OFF button to ON to start. Set the desired Temperature amount to achieve your preferred cook temperature. Oven Turn-Off Press the ON/OFF buttons to turn the oven off. Replace oven door to close the cavity to retain heat. DO NOT POUR OR SPRAY LIQUIDS ONTO THE OVEN DECK OR ONTO THE OVEN INTERIOR AS THIS WILL DAMAGE THE OVEN AND VOID THE WARRANTY. We recommend keeping a daily or weekly register with preferred temperatures, baking times, etc., as well as any anomalies, operations and all useful information. Cleaning of Oven Exterior Pizza Doors Pizza doors: clean door panels when inside temperature is maximum 50 C (120F), using only a non-inflammable detergent. Maintenance and Repairs The oven does not need any particular maintenance operations, although it is important to periodically check the efficiency of the installed safety devices. FOR NO REASON SHOULD THE BOX MOTOR AND/OR CONTROLLER CONSOLES BE OPENED. MARRA FORNI AND ITS REPRESENTATIVES ARE NOT RESPONSIBLE FOR DAMAGES CAUSED BY NON-AUTHORIZED OPERATIONS. In case of breakage or malfunction, contact the Marra Forni Representative to perform maintenance and repairs. Warranty Please see the warranty certificate to know all conditions. Warranty does not cover oven parts deterioration or damages caused by abnormal oven usage and/or improper care.

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26 10310 Southard Drive I Beltsville, MD I I Updated August 2016